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magazine fasteasyfresh mixed greens with tangerines and shaved fennel
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This is an antidote to every side salad that ever was. Instead of meh greens, it’s got shavings of fennel that bend and twist but keep their refreshing crunch.
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(4.95)
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This mix of hardy greens, pickled fennel, and spicy coconut vinaigrette brings a lightness to decadent meals.
4.0
(3.86)
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This grilled chicken packs some heat, which is why we paired it with a cooling and crisp fennel salad.
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(4.82)
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A beautifully simple salad.
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It's not easy being green.
Vegan
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Typically steamed or sautéed, fresh mustard greens are also great raw and simply dressed. “I like the strength they give to salads,” says chef Frederik de Pue, of Table, Washington, D.C.
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(3.84)
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It’s all in the details with this fennel salad recipe. Taste after each step to reach the perfect balance between salt and acid.
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Dress just before serving so that the fennel will still be crunchy and the melon retains its juices.
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(5)
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Tinned sardines add briney flavor (and protein!)—leave them whole or break them up and fold them into the soup.
4.0
(3.76)
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Using these exact vegetables is not the point; choose whatever’s in season and can stand up to being charred. The genius coffee dressing brings it all together.
4.0
(3.75)
Articles
(70)
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They’re buttery, smoky, and speedy as can be.
Kendra Vaculin
Culture
Bon Appétit Test Kitchen
Cooking
Or fruit—it’s that flexible.
Olia Hercules
Culture
What are you gonna do with all those tangerines? I have a few ideas. (Eat them.)
Alex Beggs
Cooking
Think pumpkin spice, but even better.
Shilpa Uskokovic
Lifestyle
This is a tasty, simple salad that can easily be added to a weeknight repertoire. Yet somehow I managed to mess it up.
Chris Hall
Videos
(315)
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Join Claire Saffitz, Chris Morocco, Gaby Melian, Molly Baz, Andy Baraghani, Sohla El-Waylly, Christina Chaey and Carla Lalli Music as they share their favorite ways to improved on boxed brownies. Can you get down with some tahini swirl boxed brownies? How about some salted caramel brown butter brownies?
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Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.
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Join Brad Leone, Zaynab Issa, Kendra Vaculin, Shilpa Uskokovic, Chris Morocco, and Rachel Gurjar in the Bon Appétit Test Kitchen as they each reveal the go-to ingredient they reach for when their recipes needs a spicy kick.
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Of all the canned beans, the humble chickpea takes top marks in our book. Even though it’s packed in liquid, the little legumes still get manage to get brown and crisp when fried, giving these fritters a crunchy exterior and a soft, creamy interior.
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Join Melissa Miranda as she makes Lumpiang Sariwa, Filipino spring rolls packed full of fresh vegetables and tofu. While this dish isn't always vegetarian, this medley of veggies bring a beautiful color and snap to the spring rolls. And instead of using store-bought wrappers, Melissa makes her own that consist of just five ingredients, but are packed with flavor.
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Yeah, that's right - 'Alex Eats It All' is now an international phenomenon. Join Associate Web Editor Alex Delany in Montreal, Canada to try 11 different poutines in 12 hours. And in case you don't know, poutine is the divine combination of french fries, cheese curds and gravy and it's about as Canadian as it gets.